Easy Sooji Manchurian Recipe for You to Try

We can never grow tired of the mouth-watering flavours found in Indo-Chinese cuisine. There is food to suit every taste, every mood, and every occasion. To appreciate the crunch and the true richness of the dish, however, the majority of these recipes are created by frying them. Many individuals today are becoming more health conscious, avoiding foods with excessive amounts of oil, and altogether avoiding foods that have been fried. Manchurian is one of the most favourite Indo-Chinese dishes. In order to make this snack healthy, we are providing you with a recipe for vegan Manchurian that is cooked with almost no oil. The best thing is that this recipe uses sooji rather than maida. This Sooji Manchurian recipe is a blessing for those who are health-conscious and don’t require frying. 

Sounds intriguing, doesn’t it? Let’s, therefore, learn how to make it.

Sooji Manchurian Ingredients

1. 1 Cup Suji Rawa
2. ½ Cup Curd Extra 2 to 3 Tsp. of Curd
3. ½ tsp. Ginger Finely Chopped
4. 1 ½ tsp. Green Chilies Finely Chopped
5. ½ cup Cabbage Finely Chopped
6. ½ Cup Carrot Finely Grated
7. ¼ tsp. Crushed Pepper
8. Salt as per taste

For Shallow Frying

2 to 3 Tsp. Oil

For Gravy

1. 1 ½ Capsicum Cut it into Large Pieces
2. 2 Onions Cut it into Square Large Pieces
3. ½ cup Cabbage Shredded/Finely Chopped
4. 2 Cups of Water
5. 2 tsp. Corn Flour Mixed in water
6. 2 tbsp. of Ginger Finely Chopped
7. 2 tbsp. of Garlic Finely Chopped
8. 3 to 4 Green Chilies sliced
9. 4 tbsp. Soya Sauce
10. 1 tsp. Vinegar
11. 1 tbsp. Chilli Sauce
12. 1 tbsp. Tomato Ketchup
13. Salt as per taste
14. 1 ½ tsp. Mixed herbs

Method

For preparing Manchurian balls

1. Put all the ingredients for the “Manchurian Balls” in the bowl stated above and fully combine them before adding the baking soda.
2. Water should be added, and the mixture should be somewhat sloppy when used to make dough. Vegetables should be added last because they tend to add moisture to the dough and make it sloppy.
3. If the mixture is too runny to reach the desired consistency, add one or two spoons of Rawa. Give the dough about 15 minutes to rest.
4. Later, put some oil on your hands and shape the Manchurian mixture into little balls or roundels. Arrange them in an oiled perforated plate on a vessel filled with 3/4th water and steam the balls for around 10 minutes.
5. After the Manchurian balls are steamed, chill them for a while. The balls should be shallow-fried in a pan with two to three tablespoons of oil until they are golden brown.

For preparing gravy

1. Remove the balls and set them aside. In the same pan, add one teaspoon of oil. When it is hot, add the ginger, garlic, and green chilies. Fry for a few seconds.
2. Once the onions are transparent, add the cabbage and capsicum and continue to cook for a few minutes, until the capsicum is beginning to soften.
3. Add the soy sauce, chilli sauce, vinegar, and tomato ketchup at this point. After about a minute, add the Manchurian balls to the pan.
4. Add the water, whisk, and let it cook for about a minute before adding the corn flour mixture. As you stir the gravy, you will notice that it is becoming thicker. At this point, remove the pan from the heat because as it cools, the gravy will thicken.

Tips to Enhance the Taste

1. Keep in mind to grease the plate or pot before steaming the balls.
2. Create small balls because larger ones tend to puff up when cooked.
3. Remember to add the baking soda as suggested above because it helps to soften the balls.
4. If the dough is harder even before the balls are steamed, they tend to get harder even before we add them to the gravy. Therefore, let the dough be just a little soft or runny.
5. Since soy sauce contains a lot of salt, please use caution when adding salt. Taste the meal first and then add salt as needed.

Nutritional Content in Sooji Manchurian

Frequently Asked Questions

Q. What does Manchurian taste like?

The sauce’s diverse blend of flavours includes umami, sweet, savoury, spicy, and sour notes. The dish is vegan as well.

Q. Can a pregnant woman eat Manchurian?

It is safe to consume MSG-containing meals when pregnant. MSG is metabolised by your body in a similar way as glutamate, which is a natural substance found in foods like tomatoes and cheese.

Q. How healthy is Indo-Chinese cuisine?

These foods are frequently deep-fried and covered with thick sauces. They are therefore calorie-dense and heavy in fat, sodium, and sugar, all of which can be harmful to your heart’s health. You can find refined grains in the fried rice and noodles seen in many Indian and Chinese meals. To make them healthy, choose shallow frying and use healthier alternatives in the ingredients.